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Paleo Greek Meatballs


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8 min
10 min
Paleo Greek Meatballs

Easy meatballs that pack a punch of herbs and FLAVOR! Without the potential allergens! You will love this for a Sunday meatball recipe and it's great for meal prep, too.


  • 1lb ground beef

  • 1/4 cup fresh parsley

  • 6-7 large mint leaves finely chopped

  • 1 garlic clove minced

  • 3 scallions finely chopped

  • 1/2 Tbsp dried oregano

  • Sea salt and black pepper to taste

  • 1/4 cup arrowroot starch or potato starch

  • 2 Tbsp coconut oil

  • Optional: More parsley to garnish

Optional sides:

  • Coconut yogurt or Avocado Tzatziki (recipe below) or Lemon Juice

  • Green Greek Salad (greens, cucumber, Kalamata olives, red onion, avocado with red wine vinegar, fresh dill, dried oregano, and extra-virgin olive oil)


  1. Pre-heat oven to 350F.

  2. Add parsley, mint, garlic, and roughly chopped scallions to a food processor. Mix until all pieces are very small and looks almost like a pesto.

  3. Pour mixture into a medium-sized mixing bowl, add ground meat into the mixture and with clean hands, start combining everything. Season with oregano, salt, and pepper.

  4. Prep the flour/starch in a separate mixing bowl.

  5. Using a Tablespoon or scooper, evenly size out the meatballs and roll into balls in your hands.

  6. One by one, roll meatballs into the flour/starch and shake excess off, roll again if necessary to keep the shape. Set aside on a plate.

  7. Heat a large cast iron skillet or another skillet of choice, add 2 Tbsp coconut oil on medium-high heat.

  8. Add meatballs to the skillet after a couple of minutes, rolling them over once and then placing your skillet in the oven to finish for 6 mins or so.

  9. Serve with a Greek Salad or sides of choice! (I served mine with coconut yogurt and a salad, you could also try my Avocado Tzatziki sauce if you want more GARLIC!!)

Avocado Tzatziki Sauce


  • 1 small ripe avocado

  • 1/2 English cucumber seeded, finely grated and drained

  • 2 garlic cloves minced

  • 1 tsp lemon zest

  • 1 Tbsp fresh lemon juice

  • 2 Tbsp chopped fresh dill or 1Tbsp dried dill

  • Salt and pepper to taste


Combine all ingredients in a food processor and store in the fridge until ready to use, eat quickly since the avocado will brown after a couple of days.


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